Long fermentation for a Belgium strong Ale- Questions

[heliboy]

First beer is a first runnings of 5 gallons and the second runnings strong beer is 3 gallons. Both beers were made with 15 lbs of grain for the mash. The first runnings started at 1.084 and not sure about the second one. I did add a 1lb of sugar in the last 15 minutes of the boil and another 1.5 lbs in the primary as the fermentation was slowing for the first big beer. I didn't add extra sugar to the second running partygle beer.

First question. With the beer racked into secondary and little to no bubbles for a week, should I be concerned if the fermentation took off again now 3 weeks into secondary? It's not just a little action, but I had to put a blow-off line on the secondary because it's going nuts again and clogged two airlocks with beer. The recipe is the one I posted for the Happy Holiday Ale. The yeast for the first is a reused Belgium Abbey ale from White Labs. The second runnings is going good too with lots of bubbles and fermented using a dry yeast; this one has about an ounce of oak chips. It's been on oak for almost a month. If I bottle either or both beers after I return from the desert in 4.5 months, is this too long in the secondary if I'm getting a nice layer of yeast sediment on the bottom of both and is the risk for too much oak a problem after 4 to 6 months for the 3 gallon batch? I'm running out of time to bottle before I leave and I'm thinking the 5.5 months on oak shouldn't be a problem and the yeast shouldn't eat it self if the beer is in secondary. I've only aged beer in the secondary for 90+ days back in 2002 and the beer was fine. These damn deployments keep getting in the way of brewing . It's my first time using oak chips.

[Mylo]

You didn't mention how much oak was in each beer - but besides that, 4 to 5 months is a LONG time for beer to be on oak - unless it's a really old barrel (or a really small amount of chips).

Secondly, 4 to 5 months is a long time for beer to be in contact with the amount of yeast that drops out after a fermentation. If you are going to store it for that long, then I recommend waiting until fermentation is complete + at least one week - then rack to a "brite tank" and keep the beer at aging temps (60 or below).

Finally, airlock activity is not an indication of whether or not fermentation is complete. Agitation, temperature swings, adding stuff (dry hops), etc - will all cause CO2 to come out of solution. The only way to determine whether or not its done is to check the SG.

I hope that helps. Sounds like your under a serious time crunch. Maybe a homebrewing friend can tend to it properly while you are deployed. Stay safe.


Mylo

[heliboy]

"this one has about an ounce of oak chips." I should have made it easier to read, oops on me..

Mylo,
The original OG was 1.084 and final was 1.024 on the first runnings one. I think the added sugar in the primary is why it went crazy again. The only problem I see with bottling now is I don't want bottles to burst and I don't have a keg to put either beer in. I'm trying hard to finish my Ordinary Bitter in the next week, but it's tough. I think I'll taste a small sample of the 3 gal on oak this weekend. If it's ok, I'll rack off and bottle or just take out the chips and put the beer back in after I clean and sanitize. Both of these beers are 1+ month old already. You're right about the airlock. I'm looking at the things getting clogged and all the bubbles. I've never had a beer go for so long. It's probably some residual sugar still in there huh? Thanks for the quick answers. If I have John over to tend my beer, the kegs will be empty when I get back?